Tennessee Onions

3 to 4 large Vidalia sweet onions, or any sweet onions
4 T butter
1/2 tsp salt, adjust according to preference
1 tsp garlic powder
1/2 tsp oregano
1/2 tsp dry mustard
1/4 tsp cayenne pepper
1 C mozzarella cheese, finely shredded
1 C sharp cheddar cheese, finely shredded
1/2 C Parmesan cheese, finely shredded

Preheat your oven to 350 degrees. Coat a 9 x 13-inch baking dish with non-stick cooking spray. Clean and peel the Vidalia sweet onions. Slice them into rounds approximately 1/4-inch thick. Separate each onion ring into thirds so they cook evenly. Don’t leave them nested. (You don’t need to be completely separated, it’s okay if two or three are attached.) Spread the onions evenly in the baking dish. In a small bowl, add the salt, garlic powder, oregano, dry mustard, and cayenne pepper. Whisk together. Sprinkle the onions with the mixed seasonings. Cut the butter into eight pats. Add these butter pats evenly across the seasoned onion rings. Sprinkle both cheeses evenly over the onion rings. Finish with a final topping of shredded Parmesan cheese. Bake for 35 to 40 minutes until the cheese is browned and bubbling. Serve right out of the oven, nice and hot, but still good if you serve warm.